Chilled Lemon Soup with Orzo and Zucchini
From the kitchen of Sharmagne Leland-St. John

2 quarts of chicken broth
Kosher salt to taste
3 lemons
4 eggs
Water
2 medium unpeeled zucchini
3/4 cup orzo
2 teaspoons extra virgin olive oil
Sprigs of lemon thyme

Squeeze the juice from two of the lemons and set aside.
Place the broth and kosher salt in a large saucepan over high heat.
Beat the eggs until thick and frothy.  Slowly add the lemon juice to the
eggs, and then slowly add 2 cups of the hot broth to this mixture, beating
constantly to keep from curdling.

When the broth has come to a boil lower the heat and add the lemon -egg
mixture into the broth.  Let stand until cool then place in refrigerator.

Grate the zucchini into long strips, then blanch in boiling salted water, for
about 50 seconds.  Immediately drain the zucchini in a collander and place
under cold running water.  Place it in the refrigerator. 

Now cook the orzo in a large pot of boiling salted water until al dente.  It
should take about 10-12 minutes.  Drain and run cold water over it.  Drain
again and put in a bowl.   Add 2 teaspoons olive oil.  Toss well to prevent
the orzo  from sticking to itself.  Place in refrigerator until chilled.

Just before serving mix the oiled orzo into the broth mixture and add the
grated zucchini.  Cut the extra lemon into paper thin slices and float them
on top of the soup.  Add a sprig of lemon thyme and a lemon slice to each
serving as a garnish.  Serves 8-10
 

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